Tate & Lyle signed an exclusive, worldwide license agreement with Eminate Ltd, a wholly owned subsidiary of The University of Nottingham for its salt reduction technology.
Little black or white exists, in regards to much nutritional information (to the frustration of consumers). Instead, there is a continuum of plausibility on nutritional information, ranging from “very unlikely to be true” to “pretty darn sure this is the way it is.”
Almost three quarters of eight-month-old babies consume too much salt because they are fed too much processed food, cow's milk and bread, according to a report.
Almost three quarters of eight-month-old babies consume too much salt because they are fed too much processed food, cow's milk and bread, according to a report.
People who eat more sodium and less potassium may die sooner of heart or other problems than people who consume the opposite, a large, 15-year-study has found.
Sodium remains firmly on the radar of health advocates. In January, the American Heart Association (AHA) issued what it termed a “call to action for the public, health professionals, the food industry and the government to intensify efforts to reduce the amount of sodium (salt) Americans consume daily.”
SALiTeô, developed for S K Patil & Associates Inc., by Sakharam K. Patil, PhD., and Ya-Jane Wang, professor, food science, University of Arkansas, is a low-sodium, micron to sub-micron particle ingredient made from regular salt and a bulking agent.
Food manufacturers continue to reduce sodium content by tactics ranging from stepwise reduction to salt replacers. Consumersí perception of salt plays a crucial role.